Sakkarai Pongal or sweet Pongal is a popular sweet dish from South India. It is usually made during festivals especially for Pongal or navratri. Pongal is one of the most popular four day long harvest festival celebrated in Tamil Nadu. You also get it as a prasadam (food offered to God) in temples. Sweet Pongal is prepared with a combination of rice, lentil and jaggery.
Check out the video to make Sakkarai Pongal.
I always loved the way my grandma used to make it by adding milk and edible camphor to it. Traditionally, this dish is cooked in large bronze vessel known as Vengala Panai on a low flame. I’m sharing an easy method to Sakkarai Pongal today. So, sharing the recipe and hope you all try it out this festive season.
We can also prepare sakarrai pongal using millet rice. Click here to check the recipe for the same.
Sakkarai Pongal Recipe
A Traditional sweet dish from South India made with rice, lentil cooked with jaggery.
- Raw rice - 1/2 cup
- Moong Dal / split and dehusked green gram lentil - 2 tbsp
- Jaggery - 3/4 cup powdered
- Cardamom powder - 1 tsp
- Edible camphor - a pinch
- Milk - 1/4 cup
- Ghee - 3 tbsp
- Cashewnuts - 8 broken
- Raisins - 12
Clean rice and lentil under water nicely. Add it in 3 litre pressure cooker and pressure cook with 2 cups of water it. Give 3-4 whistles.
In a heavy bottom pan, add the grated jaggery and 1/4th cup of water. Melt the jaggery. Strain jaggery water and keep it side.
Mash the cooked rice and the melted jaggery syrup. Mix well.
Cook on a low flame for 5 minutes and lightly stir in between.
Add the milk and mix well.
Add 2 tbsp ghee and mix well.
Remove from the gas stove and add camphor and cardamom powder. Mix it well.
Add 1 tbsp ghee in the small frying pan and roast cashews and raisins. Add it in pongal, mix and serve.